ROASTED RED PEPPER & SPINACH LASAGNA
This meatless lasagna is really rich and full of flavor. The spinach is great with the combination of cheeses and the roasted red pepper gives a nice crunch. This is a great vegetarian entree. Easy to throw together and so tasty!
Provided by Leslie Bernardi
Categories Casseroles
Number Of Ingredients 10
Steps:
- 1. Boil lasagna noodles. Set aside.
- 2. Thaw and drain spinach well.
- 3. Saute the chopped onion and minced garlic in a small skillet with a pat of butter. Add onion and garlic to the sauce. Simmer all on top of the stove in a saucepan. Add the Italian seasoning and I also add just a pinch of sugar to my sauce to cut some of the acidity of the tomatoes.
- 4. Spoon 2 Tbsp of pasta sauce on the bottom of a 9x13 casserole dish. Place 3 to 4 lasagna noodles side by side, touching over the 2 Tbsp sauce. Cover noodles with a thin layer of sauce. Sprinkle 1/3 of the spinach on the sauce, then 1/3 of the peppers. Top with 1/3 of the ricotta, mozzarella, and Parmesan cheeses. Repeat layers two more times ending with the cheeses.
- 5. Bake at 350 for about 40 minutes.
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